Julia's Kitchen

Nourish your body, feed your soul.

Menu for next week March 24, 2018

Filed under: Uncategorized — adaba @ 3:41 am

Hello and happy Spring to you all! I will be spending next week with my kiddos who are off for Spring Break, so I won’t be baking, but I will have some frozen treats, some raw treats, and plenty of freezer staples available for pick up starting Wednesday afternoon/evening. Let me tell you, it’s so great to have a freezer full of ideas and inspiration! You can place orders anytime as all of these items are ready to go and are available first come, first served until they sell out. I hope you have a wonderful week!

  • Frozen take and bake sprouted quinoa cinnamon fig roulades $4 (add 4-oz coconut frosting $4.50)
  • Frozen Lemon poppyseed bread pudding $2-4 depending on size
  • Almost raw lemon turmeric bars $2-3/each depending on size
  • Raw carrot cake sandwiches with cashew cream freeze filling $4/ea
  • Frozen baked Chocolate chip cookies $1/ea
  • Raw Berry Fig Bars $2/ea small; $4/ea large sprouted buckwheat, sprouted walnut with blueberry filling or sprouted almond with raspberry filling. Date-sweetened and so delicious with coconut frosting $4.50/8-oz jar
  • Raw Banana Bread Bars $3/ea (contain almond and walnuts)
  • Raw Carob Banana Fudge Brownies $3/ea
  • Raw Buckwheat Veggie Crackers $7.50/4-oz bag Such a yummy snack slathered with cashew cream cheese. 
  • Sprouted and Dehydrated Pumpkin Seeds $10/quart (~1 lb) $5/pint (~1/2 lb)


Purchase batters, sauces, condiments, and spice mixtures to transform simple ingredients into your own amazing creations. Instructions are available here. Generally purchased frozen. Defrost in refrigerator when ready to use/eat.

  • Naan Batter $5/12-0z jar a crepe-like flatbread batter made from sprouted buckwheat and millet, sprouted flax, extra virgin olive oil, and sea salt. Cook on a seasoned griddle and use as a wrap for sandwiches, sweeten and use as a crepe, or use to scoop up thick delicious soups like kitchari and dal.
  • Sprouted Chickpea Za’atar Hummus $5/8-oz jar; $3/4-oz jar (no Za’atar In 4-oz jar) made from sprouted and cooked chickpeas, freshly ground sprouted tahini, freshly squeezed lemon juice, evoo, sea salt, and a touch of garlic. You all know how to snack on hummus, but may I also suggest spreading it on a sprouted sourdough pizza crust, topping with veggies and popping it in the oven, or wrapping some hummus in fresh “naan” with crunchy veggies and lemon tahini for a delicious wrap?
  • Spinach hempseed pesto $11/8-oz jar
  • Red Lentil Coconut Curry Add In$9/12-oz jar a paste made from spices, ginger, garlic, tomato, coconut, and lemon that, when added to simple cooked red lentils with vegetables becomes a delightfully satisfying and nourishing stew. An all time favorite at Julia’s Kitchen! Specific Instructions available on this page.
  • Quiche Batter $7.50/8-oz jar (2 pieces) a base of mung beans, olive oil, and sea salt makes magic once baked into a quiche. You can bake it as is in a cast iron skillet or muffin pans and enjoy it as an accompaniment to soup, salad, or other veggies, or stir vegetables in before baking and/or pour it into a shredded or smashed veggie or pastry crust. You can find more specific instructions on this page.
  • Red Lentil Veggie Pancake Batter $7.50/12-oz jar $10/pint  a base of red lentils, olive oil, fresh lemon juice, ginger, garlic, spices (including nightshades) and sea salt just needs the addition of shredded raw veggies, roasted veggies, or whatever you like. Cook on a griddle like you would traditional pancakes and enjoy a delicious savory handheld snack or light meal. Fabulous on the go or at the table. Wonderful used as the bread for a vegetable sandwich smothered in some delicious sauce like cashew raita or balsamic drizzle. Or toast them up and serve alongside soup, salad, or a cooked veggie medley. You can find more specific instructions on this page.
  • Mung Bean Veggie Pancake Batter $8.25/12-oz jar $11/pint see all the info above for red lentil veggie pancake batter, but replace mung dahl for the red lentils and eliminate the garlic and nightshades (no onions either). Ayurvedic cleanse-friendly!
  • Sprouted lentil veggie sausages $12/dozen bake at 325 degrees on a lightly oiled cookie sheet for 12-15 minutes, or until browned, flipping about 10 minutes into baking. Use with pesto, tomato sauce, veggies, and pizza crusts for sausage pizzas; or stuff into steamed cabbage leaves and bake with tomato sauce; or create your own combo.
  • Sprouted lemon Tahini Dressing/Sauce $7.50/8-oz jar use as a salad dressing (awesome combined with balsamic drizzle), or drizzle over falafel, hummus, or veggie pancakes.
  • Lemon Ginger Sauce $9.50/8-oz jar Just a Tablespoon stirred into cooked veggies and/or beans is transformative, or brush on any protein to bring the flavor to a whole new level.
  • Miso Mustard $9/8-oz jar $4.50/8-oz jar Fabulous dipping sauce for raw vegetables or burger bites, amazing as a sandwich spread or drizzled over any protein.
  • Chipotle Drizzle $9/8-oz jar $4.50/8-oz jar Great addition to bean burgers or beans and rice; also delicious contrast to the mellow flavor of mung dahl veggie pancakes.
  • Golden Smoothie Mix $12/qty for 3 smoothies; $5/qty for 1 smoothie Blend 1/3 cup smoothie mix with 1 frozen banana, 1 cup of water, and 1 cup of ice for a creamy, refreshing, delicious health supportive smoothie that tastes like a ginger milkshake.

Order Reminder March 17, 2018

Filed under: Uncategorized — adaba @ 6:05 am

Hello and good day!

A reminder that orders for next week starting Wednesday at 4pm are due Sunday night. You can find the menu here. I may not be cooking the following week (Spring Break for Boulder Valley Schools); last week of March) so please keep that in mind if you’d like to stock up. Please email orders to juliahellerman@gmail.com with the subject preorder – your name.

You’ll notice a few new things in the rotation for this week, in addition to the usual bakery items and frozen meal starters:

  • sprouted chickpea Za’atar hummus
  • saag
  • dosa batter
  • raw berry fig bars
  • squash pepita sourdough buckwheat loaves

Enjoy your weekend!


Order reminder March 11, 2018

Filed under: Uncategorized — adaba @ 4:46 pm

Good morning! Remember time goes even more quickly today, so set your clocks forward…and please place orders today for anything that might support a nourishing, healthy, happy and more spacious week for you.

These figs don’t look like much now, but they are soon to be transformed into a delicious cinnamony filling for quinoa roulades and whatever other figgy ideas might come up:)

Happy Sunday!


The menu! Staples and meal starters, plus bakery goodness. March 9, 2018

Filed under: Uncategorized — adaba @ 7:49 pm

Hello and good Friday afternoon!

I hope this beautiful day is treating you well so far and you are looking forward to a weekend full of whatever is good for you.

I have posted the menu for next week and you can view it here. You’ll notice that in addition to the bakery offerings (including fig-filled cinnamon roulades and raw banana bread bars this week), there is a whole section of meal starters and embellishments, which are intended to offer you the inspiration and foundation for to prepare your own meals and healthy snacks. This includes batters, sauces, condiments, and some take and bake items. You’ll just add a few of your own ingredients (different for each option) and, if you choose, your own creativity. For example, there is a red lentil coconut curry add-in, to which you’ll add cooked beans and veggies to make a delicious, nourishing, and satisfying stew. You can find instructions and ideas for how to use these and other staples here, and I know that once you’ve done them my way a few times, you’ll come up with your own tweaks that make them so that you love them even more. Or not; either way is good!

Most of these items will come frozen so that they stay safe and fresh until you are ready to use them, at which time you’ll just defrost them in the fridge. I think you’ll love the economy of these freezer staples over fully prepared food and that once you have a foundation for your meal planning, it will get a lot easier! Once that happens, it will open the doors wide for more creativity, motivation, and joy in the kitchen.

Why am I doing this? Since I’ve closed the kitchen in North Boulder, I have been struggling with meal preparation because I no longer have all those little boosts like sauces, premade batters, etc. at my fingertips. Starting from scratch can be overwhelming and exhausting when I am busy with other obligations and I’ve become a bit inefficient and stagnant in my own kitchen during busy weeks. I’m not eating as well, because sometimes I don’t have time to put together a proper meal and sit down to it. And my kids; well don’t even get me started on how much effort they are (or are not) willing to put into food preparation when they get home from school. I will personally benefit from having a stocked freezer for my family and I plan to make all of the above even if you don’t order them, because I know it will make my life a whole lot easier. I’ll also keep back up frozen stock of roasted veggies, caramelized onions, roasted garlic, cooked sprouted beans, etc to make things really easy for myself and you might want to consider the same! I figure if this is an issue for me and I love being in the kitchen, it might help you all out too! If it works out, who knows? Maybe this is a product line in the making…

I won’t clutter your email inbox with it, but suspect I’ll be talking a lot about this on instagram and facebook, so like/follow if you are interested. Or, would you be interested in getting this info on the blog or a separate blog? I will be adding different things too. Right now I’m considering adding sourdough bread batters and muffin batters to the mix, but what else would you like to see? Be as specific as possible as I am looking at what’s missing in my list of favorite recipes for the cookbook and I love getting suggestions.


Order reminder March 4, 2018

Filed under: Uncategorized — adaba @ 7:01 pm

Hello and happy Sunday to you! Just a friendly reminder to place your orders today for pick up starting Wednesday at 4pm…https://juliaskitchen.co/rotatingmenu/

Please email your requests to juliahellerman@gmail.com

Enjoy your day!


Order Reminder and Cooking Class Requests March 2, 2018

Filed under: Uncategorized — adaba @ 1:54 pm

Hello and Good Friday morning to you!

Here is a reminder to please place your orders for pick up starting Wednesday at 4pm. Here’s the menu. Please place your orders by end of day Sunday; the sooner I’ll do the soaking Monday morning at the latest! You’ll find the usual bakery menu, with the addition for the coming week of chewy sprouted buckwheat pepita granola bars, carob banana fudge bites, and golden smoothie add in. Also, it will be the first Wednesday of March, which means kitchari!

I am hearing that people are really interested in classes, which is awesome because I really want to teach and co-create with you; cooking is a foundational part of being human and one that we need to hold on to and cherish so it doesn’t get completely taken over by machines!

I don’t have any open-to-the-public classes on the schedule quite yet, but if you want to get a group together while I get that organized, absolutely let me know and we can plan it! I will be teaching in my home kitchen (which is very unfancy, by the way, and I like to teach a casual, intimate class), or could potentially teach in other homes. Typically, I teach interactive demo classes and then we can optionally sit down together to enjoy what we’ve created. You’ll come away with a few great recipes that and a taste of inspiration that will hopefully keep the creative juices flowing. Everything we cook will be vegan and gluten free, but the concepts absolutely apply to your cooking regardless of what type of diet you enjoy.

For my house, a group of 8 is ideal for most classes, though for some topics that might be more hands on, we can break into 2 groups and potentially do 12-16. Pricing is generally $55-65 per person, though may be less or more depending on the length of the class, topic, and whether we will have a meal together at the end. In terms of topics, I would ask you to share what you want to learn and then set up a class based on that information. There are sooo many options, including:

  • Finding Your Joy in Cooking would entail learning what holds you back from enjoying food preparation and finding ways to align with your inner creative culinary self
  • Sustainable Kitchen
  • Sprouting Basics
  • Fitting Cooking Into Your Life – Pantry, Fridge, and Freezer Staples
  • Flavor and Balance – making food amazing to your taste (focus on sauces and condiments/Ayurvedic 6 tastes)
  • Healthy On The Go Foods
  • Single Recipe or Genre Classes such as burgers, sourdough bread baking, Cashew Cream Cheese, kitchari, veggie pancakes, a particular dessert, etc.
  • Nutrient Dense Baking with sprouted grains
  • Traditional Breakfast Foods With a Twist
  • Raw Treats
  • “Fritters” – Veggie Pancakes, Dosas, and Quiche (from scratch or with pre-made batters)
  • A plethora of other options depending on what would make your life in the kitchen a happier one! Let me know what you need and we’ll make a custom class just for you!

Have a wonderful weekend!